Add all but about 125 millilitres (¼ cup) of the coconut cream as well as half of the oil to a medium saucepan (not a saute pan as you want to give some room for oil to splatter inside) and turn the heat to medium. When the liquid begins to bubble, add the cardamom, cloves, cinnamon, and shallot. Cook, stirring frequently to avoid scorching, for 8-10 minutes, until the shallot begins to brown slightly and the mixture smells fragrant with the spices. The coconut cream will probably have broken down a bit by now and the contents of the pan will be more translucent.
Meanwhile, pound the garlic, toasted coconut, and ginger into a paste using a pestle and mortar. Add to the oil along with the chilli powder, ground coriander, ground cumin, ground pepper, and turmeric. Stir to combine the spices with the oil. Cook, again stirring almost constantly to avoid scorching, for about 5 minutes, until the rawness of the garlic is cooked out.
When the contents of the pan start to bubble again, add the thinner coconut milk, salt, sugar, and the remaining oil. Turn the heat down to medium low and simmer for 10 minutes.
Give it a good stir to make sure the sugar is broken up and dispersed and then add the remaining coconut cream, potatoes and seitan. Cook for another 5 minutes. Add peanuts and tamarind juice.
Now the most important part. Taste the curry and adjust the seasonings if you think they need to be adjusted. The flavour is intended to be quite salty, with a balance of mild sweetess and bright sourness to follow. Add more salt, sugar, and tamarind liquid to balance. Eat with steamed rice or roti.